Application
This unit describes the skills and knowledge required to operate a meat cubing machine.
This unit is applicable to workers operating a meat cubing machine in boning rooms and food service operations.
All work should be carried out to comply with workplace and hygiene requirements.
This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Cube meat | 1.1 Perform start-up checks 1.2 Clean and maintain cubing machine according to workplace requirements 1.3 Operate machinery according to work instructions 1.4 Operate machinery according to workplace health and safety requirements 1.5 Identify and report sources of contamination and cross-contamination according to workplace requirements 1.6 Minimise contamination and cross-contamination 1.7 Store and/or despatch cubed meat from the work area |
Evidence of Performance
The candidate must operate a meat cubing machine.
The candidate must:
perform pre-operational checks, maintenance and cleaning according to workplace requirements
operate cubing operate cubing equipment according to the workplace requirements, workplace health and safety policies and procedures, Standard Operating Procedures (SOPs) and work instructions
identify potential sources of contamination and cross-contamination
identify workplace health and safety hazards when operating the machine
report equipment faults to supervisor either verbally or in writing in accordance with workplace requirements
apply relevant regulatory requirements
use communication skills relevant to work instructions
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
pre-operational checks, maintenance and cleaning
ways of minimising contamination
operating requirements in the work instructions
relevant regulatory requirements
Assessment Conditions
Assessment must take place in an operating meat processing plant.
Competency must be demonstrated at normal chain speed.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.